Spring is over and Summer is here. The 99 IFT annual meeting (Chicago, July 24-27) is only more than two months away. So is our CAFS annual banquet.. In preparing many exciting activities for our CAFS members to participate before or during the meeting, many of our current and past CAFS leaders and some volunteers have been very busy behind the scene. First, this year is the 25th anniversary of founding of the Chinese American Food Society. To celebrate this great event, our Long Range Planning Committee, headed by Canty Ang, Daniel Fung, and Yao-wen Huang, will kick out the activities in this coming IFT Annual Meeting, including publishing a Commemorative Book and displaying Awards, old issues of the CAFS Newsletters, and other items related to our Society from the Members during the Meeting. To have these activities, the Committee is requesting all the members to support (see details on Page 7). Second, Amos Wu, our president-elect, has made an excellent arrangement for our annual banquet. All members and their guests are welcome to participate. Now it is the time to reserve your tickets (Page 5). Third, our immedi-ate past president, Yen-con Hung, has recruited some candidates and prepared a ballot for 1999 annual election for CAFS officers. The ballot and biography of candidates are posted in Page 5. All the CAFS members are encouraged to vote and return ballot to Yen-con at his address specified.

During the meantime, Sam Wang, our president, is working hard to coordinate the International Conference on Oriental Foods, to be held in Beijing, Oct. 11-15, 1999. CAFS is one of the sponsoring organizations and quite a few CAFS members are invited to be session co-chairs. The meeting program is attached with this issue of newsletter. It is still not too late to participate. Also, as usual, Dr. I-Pin Ho, from time to time, continues to forward me position announcements. A few current ones are posted in this issue. A few other good-wishing members are credited here for taking time to contribute some excellent articles, which are also included in this issue.

Finally, it is my great pleasure to work with you as the CAFS newsletter editor for the past fiscal year. Thanks all for your supports as contributors and/or readers. ------ Keshun Liu

Over the past few months, your Society has been making progress in a very important activity. As you know, we were invited, along with IFT, to co-sponsor the International Conference on Oriental Foods (ICOF’99) to be held from October 11 to 15, 1999 in Beijing, China. CAFS has played a key role to bring together the efforts of the two North American Food Societies to promote this conference. With the help of Dr. Martin Lo, CAFS’s Conference and Workshop Committee Chair, the English announcement was finalized and printed for distribution in North America and around the World. IFT will publicize the meeting in the Food Technology magazine. Your personal copy is attached with this newsletter.

A number of CAFS members have been appointed as co-chairs of the technical sessions in this conference. I hope more members will take this opportunity to submit a paper for oral presentation or poster session before the deadline (May 31, 1999). This conference may turn out to be the most significant gathering of leaders in oriental food development in many years to come. It will not only benefit your professional career, but also enrich your life’s experience as a tourist in a rapidly changing land. Our next task is to sign up North American food companies to join the Quality Food Product Exhibit.

CAFS is approaching its 25th anniversary. A special publication will be prepared to commemorate our 25 years in operation. Dr. Yao-Wen Huang and his LRP committee members are to be credited for this effort.

Each year, an election is held to select our new officers for this Society. Please exercise your right to vote for these candidates with full-hearted support. I wish we had more candidates for each office, but this is not always possible. You will read about some member’s viewpoints and an amendment in By-Laws on nomination may be triggered. Nevertheless, when I serve as the nominating chair next year, I will openly solicit voluntary candidates for various offices if the By-Laws are not amended in time.

Our Society has an excellent webpage and has a hyperlink on the IFT website. Continuous efforts will be made to link up with more websites in other areas and attract food science students from campus. Please visit your own webpage from time to time.

Since last June, CAFS has received quite a few new member applications in the mail. I wish to welcome every one who joined, and thank those who had a part in bringing the new members into our Society. I also encourage our new members to get involved in various committees whenever you can.

The 1999 IFT convention is almost here again. A very good dinner meeting has been planned by Dr.Amos Wu, our President-Elect and Annual Meeting Committee Chair. The announcement and registration form are in this issue. Please make your reservation early and come to meet your friends in Chicago.

What Can I Do For CAFS?

Yun-Hwa Peggy Hsieh

The Chinese American Food Society (CAFS) is a growing and exciting society for students and professionals in the food science and technology related field. Since its founding in 1975, CAFS has been dedicated to the mission of promoting the advancement of food science and technology through its common cultural and scientific interests. Today CAFS has more than 300 members who are actively engaging in the various aspects of food science and technology in educational institutes, industries, business, and government agencies around the world. Elected officers and volunteers are committed to improving member services each year. Things that CAFS has been doing for us are summarized as follows:

1 Quarterly Newsletters: Timely information on the activities in the society is published in CAFS newsletter quaterly. Contents include news on technological advance, matters of common interest, and the usual updates of who, what, when, and where.

2. Website: The explosion of internet use has allowed CAFS to launch an impressive presence on the World Wide Web at <http:www.griffin.peachnet.edu/cafs. The website contains updated information on CAFS programs, newsletters, and a directory. It serves as a convenient tool for communication and information dissemination among members and nonmembers.

3. Membership Directory: Periodically updated directory facilitates communication and interaction among members. Each member's interest or specialty is listed. This directory is available both as a book and on Web page.

4. Annual Meeting, Forum and Workshop:

The CAFS Annual Meeting and Banquet held during the IFT Annual Meetings is the highlight of CAFS activities, which promotes the proactive spirit among members. Symposiums co-sponsored by IFT and student workshops are organized for exchange of scientific ideas and sharing of professional experiences.

5. Employment Service: Job announce-ments are made known to all members through our newsletters, e-mail, Website, and personal contact. The annual meeting is often the best place to obtain employment opportunities on spot.

6. Technical Consultation and Exchanges:

CAFS members would provide services to companies or organizations inside or outside the U.S. upon request. Also, CAFS promote technical exchanges with scientists around the world.

7. Awards and Scholarships: Each year several awards are offered to honor outstanding professional and student members for their achievement. Scholarships are available to selected winners from high school students, undergraduate students and graduate students. CAFS also contributes to graduate assistantship to qualified individuals.

In addition to the above services that CAFS provides for us, one can find a keen spirit of cooperation and warm friendship among members. As we are ready to step into the next millennium, this is the time that each one of us may ask ourselves " Now, what can I do for CAFS?"

There are several opportunities:

Since our continued involvement as active members of CAFS is crucial to continued success of the society, the first thing to do to show support to CAFS is paying the annual dues of $20 ($10 for student members). These small dues provides CAFS with many valuable services, which just reflects the excellent financial management talent of our Chinese culture. If you know any faculty, post doctoral fellows, students, and professional friends who should be members of the society, please encourage the individual to join the membership. As the July CAFS Annual Meeting approachs soon, now is the time to reserve banquet tickets for you and your guests. You may take a moment to contact someone about CAFS meeting and/or membership today.

CAFS is made up of PEOPLE. Its stated purpose is to impact people, those who serve and those who are being served. CAFS is constantly looking for volunteer. Please introduce yourself to the chair or any committee memebers in person at the meeting, or via e-mail, ground mail, voice mail and fax and contribute your talent and experience to help upgrade and expand the services of CAFS to members. You are promised to be a winner.

Announcement: CAFS Annual Banquet

Rei-young Amos Wu

I have consulted with several executive committee members and concluded that the best place is Lee Wing Wah Restaurant at the new section of Chicago China Town. The restaurant provides good seafood with reasonable price. It is only about 6 yr. old, located with newer stores near train station and the China Town parking lot. For a few lucky people, it may also be possible to park right around the building parking lot. It is a favorite banquet place for Chicago area American Chinese associations. The owner is also kindly enough to allow us to use the whole upstairs dinning area, which can hold more than 200 people, good privacy, microphone and all. The following section is my summary of the banquet arrangement. I sincerely welcome all CAFS members and their guests to participate this event.

1. Every guest coming to our banquet will be awarded with a business card case (measures 4 1/8 X 5 1/4open).

2. There will be an area at the dining room for commemorative photos and literature display to celebrate the 25th year of CAFS --- More detail to follow by LRP Committee (Cathy Ang, Daniel Fung & Yao-wen Huang). 1. Addition of " " to 8:00 - 8:30 Presentation, as indicated in the above text.

Please mail the above ballot in a signed envelope before June 20, 1999 to:

Dr. Yen-Con Hung

CFSQE, The University of Georgia

1109 Experiment St.

Griffin, GA 30223-1797

BIOGRAPHY OF CANDIDATES (1999-2000)

Kenny Chuang is the Quality Assurance Manager at Dixon Tom-A-Toe Co., Inc. Kansas City, Kansas since February 1995. He received his B.S. degree from Food Science and Technology Department at Virginia Tech. in 1992 and M.S. degree in Food Science from Kansas State University in 1995 with a major in Food Microbiology under Dr. Daniel Y.C. Fung. He is currently working part-time on his MBA degree at the University of Kansas. He is also very active at IFT and has chaired the Kansas City Session of IFT from 1997-98 and currently serving on the Budget Committee of the Marketing and Management Division of IFT. He was the newsletter editor for CAFS from 1996-98 and currently is the Secretary and Directory editor for CAFS.

Diana Yun-Yun Hao received her Ph.D. from Department of Food Science and Technology, University of Georgia in 1991. She worked as a research associate at the Center for Food Safety and Quality Enhancement, University of Georgia after graduation. During her time in Georgia, she was actively involved in local affiliates of both IFT and IAMFES. Other than serving as

the secretary for Dixie section of IFT (1997-1998), she also served in local arrangement teams when annual meetings of IFT and IAMFES were held in Atlanta. She is currently working for Novus International in St. Louis, Missouri.

Y.C. Albert Hong received his M.S. and Ph.D degrees in Food Science and Chemical Engineering from University of Minnesota in 1985 and 1989. He also received an MBA degree in General Management from Lake Forest Graduate School of Management in 1996. He is professional members of IFT, and AIChE, and a member of CAFS Executive Committee. Dr. Hong joined Kraft Foods in 1990. He is experienced in both basic research as well as new product development. He is currently an Associate Technology Principal in the New Meals Division.

Fu-hung Hsieh is a Professor in the Depts. of Biological and Agric. Engineering and Food Science and Human Nutrition at University of Missouri-Columbia. He holds BS and MS degrees in Chemical Engineering from National Taiwan University and Syracuse University, respectively, and a Ph.D. in Food Science from the University of Minnesota. He was associated with the National Research Council Canada, Canadian Grain Commission and The Quaker Oats Company before joining the University of Missouri in 1987. His research interests include developing extrusion technology to improve nutritive and functional properties of foods and feeds, increasing values and exploring new uses for by-products from food and feed industries. He has served as a principal investigator for more than 50 sponsored research projects and has advised 12 doctoral and 25 master's students. He holds four U.S. and Canadian patents and has published more than 90 refereed research papers and book chapters. He received the Gamma Sigma Delta Distinguished Award in 1992, Gold Chalk Award for his excellence in graduate teaching in 1995, Chancellor's Award for Outstanding Research in 1998. He was recognized as an Outstanding Teaching Professor in 1994 and 1995.

Yun-Hwa Peggy Hsieh, Associate Professor, Department of Nutrition and Food Science, Auburn University receives B.S. in Nutrition and Foods from Fu Jen University, Taiwan; M.S. in Food Science from Purdue University; and Ph.D. in Food Science from Florida State University. She has been an active IFT member since 1983, and first joined CAFS as a student member in 1985. She has served as an Executive Committee member in CAFS for the past two years. She teaches graduate and undergraduate courses of Food Science including Food Analysis and Quality Control, Food Product Development and Advanced Food Science: Protein and Fat. Her areas of research include muscle food proteins and immunochemistry.

KeShun Liu, a manager of Soyfoods Laboratory, Monsanto Global Seed Group, received his B.S. degree in horticulture from Anhui Agricultural University, Hefei, China, in 1982, and M.S. and Ph.D. degrees in Food Science from Michigan State University in 1986 and 1989, respectively. Upon graduation, he did 3 years postdoctoral work at the University of Georgia. From there, he moved to his current industrial career. Keshun is well known for his expertise on legume and oilseed chemistry, particularly on soybeans and soyfoods, with respect to storage, processing, utilization, and improvements. He has more than 30 publications, including the two new reference books: Soybeans: Chemistry, Technology, and Utilization (author/editor, 1997, Aspen Publishers Inc.) and Oriental Foods: Science and Technology (with co-editors: Cathy Ang and Yao-wen Huang 1999, Technomic Publishing Co.) He is a frequent speaker at meetings of Institute of Food Technologists (IFT) and American Oil Chemists' Society (AOCS). He is also a member of American Chemical Society (ACS) and a member of Arkansas Biotechnology Association (ABA). Under the AOCS Protein & Co-products Division, he served as an industrial representative for the past two years. Currently, he serves as a book/publication representative for the Division. He also serves as the newsletter editor for the Chinese American Food Science.

Announcement: Celebrate the 25th Anniversary of

The Chinese American Food Society

Cathy Ang, Daniel Fung, and Yao-wen Hung

To celebrate the 25th Anniversary of the Chinese American Food Society, the Long-Range Planning Committee will kick out the activities in this coming IFT Annual Meeting in Chicago July 24-27, 1999. The Committee will have following activities to request all the members to support:

I Publishing a Commemorative Book:

Cathy Ang, Dan Fung and Yao-wen Huang will be in charge of the compiling and editing. The content will cover the milestones and big events of the CAFS during the quarter decade from 1975 to present.

A. Yao-wen Huang will take the responsibility of collecting the materials through all the members’ effort. Please loan your old issues of CAFS Newsletters and Membership Directories to him. Of course, he will return all the items after uses. The contributors will be credited for citation. The mailing address for him is Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610. You may e-mail him the CAFS Events that you remembered at huang@arches.uga.edu. His phone number is 706-542-1092 and fax number is 706-542-1050.

B. Cathy Ang will be in charge of fund-raising for the CAFS through solicitation of the advertisement from our members. The members’ own company, employed company, or personnel thought, etc. The minimal suggested donation is set as follows:

a. $100 for one page size

b. $50 for half page size

Please send Cathy with camera-ready design for the publication.
You can contact Cathy Ang at cang@nctr.fda.org.
Her phone number is (870) 543-7400 (office) and the correct FAX number is
(870) 543-7686 (office). She can also be reached at my home phone or
FAX at (501) 868-7705 or e-mail to peng816@aol.com (home PC).

Daniel Fung will be in charge of compiling a list of achievement, awards and honors of all our members. This is a record of our members’ contribution and performance in north America and even in the world. By doing this two separate activities you need to participate in. For inclusion in the Book, please list your most important achievement at a maximum of 10 items. The LRP Committee will categorize into five categories, naming (A) Professional awards and honors, (B) Intellectual properties (patents, books), C) Community outreach (leadership in civic organization), (D) Leadership development (leadership in professional organization), and (E) Personal choices.

When list is an Award, please send the following information:

a. Name of the award

b. Date and name of the organization giving the award

Examples:

Daniel Y.C. Fung. 1999. Fellow of the International Academy of Food Science and Technology. International Union of Food Science and Technology. Sydney, Australia.

As Daniel said, this is NOT the time to be modest!! He would like to have as many award announcement as possible. Do not be shy even if the award is more than 20 years old!!

Please send information to Daniel Fung at dfung@oz.oznet.ksu.edu. His phone number is 785-532-1208 and the fax number is 785-532-5681.

In addition to the publication of Commemorative Book, the Committee will have other important activity.

II. Display of Awards, old issues of the CAFS Newsletters, and other items related to our Society from the Members During the IFT Annual Meeting:

Please bring your Awards in the past 25 years to the International Lounge during the IFT Annual Meeting. The Committee will display these items on Sunday and Monday, and then move them to the CAFS banquet. Daniel Fung will be the Leader to assure the security of these Treasures. Since you will loan the old issues of IFT Newsletters to Yao-wen Huang, he will bring these Newsletters to the Display. For other items, Cathy Ang will be the Leader to organize for display.

The Committee need your support to have your information by June 25, 1999.

Dr. Daniel Fung’s view on volunteerism

Editor’s note: As the editor for Journal of Rapid Methods and Automation in Microbiology, Dr. Daniel Fung, an internationally well-known food scientist, wrote an article about volunteerism for the journal (Vol. 6, 1998). In this article, he used himself as a good example explaining why do some people volunteer and what rewards they could receive. With current situation of lacking volunteers in CAFS, it is timely and significant to reprint his article in this issue of CAFS newsletter.

Member profile: Dr. Rei-young Amos Wu

Editor’s note: Dr. Rei-Young Amos Wu, most people call him Amos, is the president-elect of CAFS. He will sworn into president during our Annual banquet meeting in July. Even before he assumes this position, he has been very busy planning or helping planning many CAFS activities in conjunction with this year’s IFT meeting. Among them is our annual banquet. In this issue of newsletter, it is my pleasure to introduce Amos to all of you so that you can know him better.

Amos received his B.S. degree in Chemical Engineering from Taipei Institute of Technology; in 1971 M.S. degree in Chemistry from Eastern Kentucky University, in 1976 and Ph. D. degree in Agricultural Engineering from Purdue University, in 1982.

Since his graduation, He has been working for Quaker Oats since 1981, started as Professional Staff II, promoted to Engineer, Research Engineer, Senior Research Engineer. In 1991 he was further promoted to Principal Engineer at the North America Technical Service Department. In this capacity, he supports process and product development for an array of products in major food categories such as: RTE breakfast cereals, hot cereal, baked frozen foods (pizzas, waffles, biscuits, pancakes, french toasts), canned foods (pork & beans, chilis), healthy snacks (granola bars, rice cakes, cereal bars), breakfast syrups. Amos has been very productive at work. He made major contributions to a few successful product innovations. At least three lines of currently on-shelf goods employ the patents he solely invented: Grain Pre-treatment for Grain Cake Production (1989), Pre-treatment of Navy Bean for Canning (1993), and New Leavening Agents for Batter and Dough Compositions (1999). There are two additional patents pending. Amos is awarded often for his excellent performance to various business he supports. His assignment usually directly involves in new items commercialization, product / process improvements, cost reduction and coaching and developing junior food professionals. Most recently, he is accountable for the restaging of Quaker Chocolate Rice Cakes (1997) and the four flavors of Quaker Fruit & Oatmeal Bars (1998) along with several internal engineering projects.

Amos has been active in the Chinese American Community. He served over ten years at the Mid-America Chinese Science and Technology Association assuming different capacities, such as: board member, section chair for annual meeting, president and secretary of the Food & Packaging group, director of Career Development, Editor-in-Chief for MACSTA Newsletter. For his efforts, he has been the recipient of Distinguish Service and Special Service Awards.

Amos also spends over ten year at Northwest Chicago Chinese school. He teaches regular curriculum for the 9th and 10th grades and taught calligraphy for enrichment. Recently, he was awarded by the Coordinator of the ROC in North America for his service (9/98). Amos is a member of Alpha Epsilon, AIChE and IFT.

Mongolian and Tibetan Foods and Beverages

Cathy Ang

Because of the unique geographic locations of Mongolia and Tibet, foods and beverages of these regions exhibit unique characteristics. However, literature in this area is scarce and mostly appear as popular articles instead of scientific papers. As an effort to stimulate further studies on the subject, I provide a brief introduction of the specialty food and beverage items in Mongolia (Part I) in this issue, and Tibet (Part II) in the following issue of the newsletter.

Part I. Mongolian Foods and Beverages

A. Dairy Products:

Unlike the Hans in China, dairy products are very important dietary items in Mongolia. Dairy products are often referred to as white food and meat products or animal flash items are referred to as red food. Traditionally, raw materials for white food include milks from cows, horses, sheep, goats, camels and reindeers. Horse milk is considered to contain the highest valued nutrients. Cow’s milk is most popular and it is used for a variety of other products. Ten major dairy products are listed below.

1. Liquid butter: It can be made from milk of cows, sheep, goats and camels. To make the liquid butter, fresh milk is poured into an earthen jar or a wooden barrel and let stand at 20+ oC for 6 to 8 hours with air ventilation. The milk is then partially coagulated, becomes light yellow and forms a thick, semi-solid layer. The yield is about 2-3 portions of liquid butter from 10 portions of milk. The liquid butter can be served with sugar and fried millet, in vegetables or tea and as a spread on bread.

2. White butter: There are two ways to make the white butter. One way is to put the liquid butter into cheese cloth (course cloth) sag which is then hung up to remove the liquid. With stirring, the butter is separated from the liquid. Another way is to stir sour milk (yeast fermented) to separate the white butter from liquid. Usually it needs stirring for several thousands times.

3. Yellow butter: It is made from white butter. Either the fresh or sour white butter can be heated in a pot until the yellow butter oil melted and separated from the butter cream. Milk from cows, sheep, goats and camels can be used for white as well as yellow butter. Mongolian people often take a bowl of yellow butter before starting a long journey. It can also be served with pan fried millet and pan cakes.

4. Milk tofu: It can be made from either raw or cooked milk. To make raw milk tofu, milk is placed in a warm place to become fermented. Use a ladle to stir it occasionally until it is coagulated and forms tofu-like texture. Transfer the contents to a mold or a sag to remove the liquid and let it air dry. To make cooked milk tofu, the liquid from making the white butter (or the liquid from making milk film) is fermented, coagulated and filtered through a cheese cloth sag. The coagulated milk is heated with stirring until it becomes thick. It is then placed in a cloth sag and pressed out of yellow liquid. The solid part is placed in a wooden mold to form square or rectangular shapes and let air dry. The best type of milk tofu is white in color. The product is often air-dried for storage and prevention of molding. The dried milk tofu is used for milk tea, for shepherds and long distance travelers.

5. Milk film (milk leather): Heat fresh milk in a pot at low temperature with stirring until foams occur. After cooling, a layer of cream is coagulated on top. It is removed as a film (skin) which is then air-dried in a well ventilated place.

6. Sour milk: It can be made from raw milk or cooked milk. Place milk in jars at 18 oC or above and allow it to ferment for about two days. The milk appears to form chucks. The sour milk made from cook milk (milk is boiled first) is slightly sour.

7. Milk tea: It is also referred to as the Mongolia tea, the most important beverage for the shepherds. To make the milk tea, the brick tea is crushed into pieces followed by boiling in water for 3 minutes with constant stirring. Fresh milk is slowly added to the tea at a proportion of one part of milk to 3 to 6 parts of water. A little of salt may be added. Milk tea is sometimes served by adding pan fried millet.

8. Milk wine: It can be made with any type of milk but the most valuable and famous milk wine is made from the horse milk. Raw milk in a wooden barrel or porcelain jar is allowed to ferment and separated from fat. The fermented milk (without top layer fat) is transferred into a pot equipped with a set of the distillation devise (consisting of a bucket of cold water placed above two brick jars) covered around with towels. The pot is heated at high temperature. The evaporated alcohol will condense underneath the cold water bucket and drip into the brick jars. The most expensive horse wine is fermented and distillated over six times. Horse milk tastes sour, sweet and slightly bitter.

9. Cheese: After removal of the yellow butter, the buttermilk part is let fermented in a warm place until the milk is coagulated as chunks and pieces. It resembles cottage cheese.

10. Milk pie: After the cheese is getting sour, add sugar and flour followed by shaping and baking. Milk pie is used as a dessert.

B. Grain Products.

1. Millet: Millet is one of the most important grain products in Mongolia. It can be cooked with water as the way for cooking rice. It may be cooked with higher proportions of water to make congee. However, the most unique product is the pan fried millet. With kernels removed, pan fried millet is used as a type of ready-to-serve cereal. It is a common practice in Mongolia to add pan fried millet to milk tea for serving.

2. Fried flour: The common types of grain in Mongolian diet are buckwheat, wheat, oat and millet. The fried flour is made by frying grain flour at low heat and adding sugar. The fried flour is used as a dry staple.

3. Millet and flour cookies: Fried millet and fried flour are mixed together and added with sugar, yellow butter, and milk. Cookies are then formed by hand and baked.

Livestock raised in Mongolia include wild horse, sheep, goat, cow and camel. However, not much beef, pork or horse meat are consumed. The most popular meat items are the goat and sheep’s muscle parts. The lamb can be barbecued as a whole lamb, grilled or boiled in smaller pieces. There are also smoked meat and dried meat items.

D. Tea drinks

Teas in Mongolia are categorized into three types by color. The red tea of the Chinese Hans is referred to as black tea in Mongolia, the Jasmine tea as yellow tea and the brick tea as blue tea. Among these teas, the brick tea is the most popular type because of its convenient in carrying around. Most of the brick teas are from India. Tea drinking is very natural and important in Mongolia. Tea beverages such as milk tea (described in previous sections ) are for three meals a day, for serving to guests, for snack times and for thirsty. Some locally grown plants (their flower, leaves and stems) are also used as tea drinks.

Position Announcement: forwarded by Dr. I. Pin Ho and Dr. Sam Wang

1. Assistant Professor & Extension Specialist - Food and Nutrition

Basic Qualifications: A Ph.D. in nutrition is required, a Registered Dietitian is preferred. A doctorate in public health education, science/technology, or other field relevant to the mission of Extension may also be considered, provided the master's degree is in nutrition. Two years experience in Extension, teaching, research, or related area and a demonstrated knowledge of individual, family and community nutrition issues for diverse audiences are required. Bilingual skills preferred.

2. Careers in foreign affairs, a forum for Asian Pacific American students.

The Asian Pacific American Federal Foreign Affairs Council (APAFFAC) is an interagency association of employees of federal departments and agencies with the mission of active involvement in the United States foreign affairs. APAFFAC was founded to support the Equal Employment Opportunity mission of the foreign affairs agencies, particularly in improving the recruitment and advancement of Asian Pacific American officers. Founded in 1981, APAFFAC sponsors annual training and recruitment seminars.

For more information contact Cora Foley by email Accfoley@us-state.osis.gov or fax (202) 736-4925 or Yumi Sera, Chair of Career Forum by email yumisera@hotmail.com or tel: (703) 276-1425.

In charge of business, production or quality management in our Tomato canneries in China during the packing season (June to Nov, residence in China required) and assist in our US sales and marketing activities during the non-packing season (working in our California sales office daring Dec to May).